Cauliflower is one of my favourite vegetables, and not just because of the great health benefits of cruciferous veggies. I love it baked with spices like curry and smoked paprika or even just baked whole with olive oil and salt (like this gem from Miznon in Paris / Tel Aviv). Cauliflower rice is an easy way to incorporate more healthful goodness into any dish that typically calls for regular rice.
There are two ways to make cauliflower rice. You can either use a food processor with the S blade or a box grater. Honestly, I use my food processor for everything and haven’t ever attempted the box grater method, but I’m told it works.
Once the cauliflower is broken down intro small rice-sized pieces you can transfer it into a dish towel and squeeze to remove excess water. It’s possible to get rid of the water during coking but I find that requires a much larger pan to avoid sogginess.
How to Make Cauliflower Rice
1 head of cauliflower
1 clove garlic
1 small onion
Coconut oil or grass fed butter
Wash the cauliflower, dry it and cut it into chunks small enough to manage for whichever method you are using to break it down.
If using the food processor, add the cauliflower, onion and garlic in together and blitz until you are left with rice-sized pieces. You will probably need to do this in batches. If using the box grater then grate the cauliflower and finely mince the garlic and onion.
Transfer the works to a clean dish towel and squeeze to remove any excess water.
Add the mixture to a large skillet and sauté with grass-fed butter or coconut oil. At this point, also season with salt and pepper. Voila! cauliflower rice complete. You can now use it in recipes like this delicious African Almond Stew.